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Caldo Gallego

Taste.of.Spain's picture
<p><a href="http://en.wikipedia.org/wiki/File:Caldo_gallego_-_juantiagues.jpg">http://en.wikipedia.org/wiki/File:Caldo_gallego_-_juantiagues.jpg</a></p>
Ingredients
  Dried white beans 3⁄4 Cup (12 tbs)
  Smoked ham 1⁄4 Pound
  Lean smoked ham/Salt pork (1 thick slice) 1⁄4 Pound
  Water 7 Cup (112 tbs)
  Onion 1⁄2 Medium
  White cabbage head 1⁄2 Small
  Turnips 3
  Turnip greens 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Pout 7 cups cold water over the beans, ham, and bacon in an earthenware pot.
Cover and just barely simmer for 2 1/2 hours.
Add the sliced onion and the cabbage, turnips, and turnip tops, all chopped in fairly large pieces.
Mix, but stir as little as possible in order not to bruise the beans.
Salt and pepper to taste and simmer 1 1/2 hours more.
Serve in large soup bowls with meat cut in bite-size pieces.
note: In Galicia, the base of all caldos.is unto, an aged bacon sometimes three, four, or five years old.
The smoked ham and bacon or salt pork are suggested as American substitutes and are used as substitutes in Spain outside Galicia.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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